ONE POT SPANISH CHICKEN AND RICE

INGREDIENTS

• 1 täblespoon olive oil
• 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
• 1/2 teäspoon sält
• 1/2 teäspoon ground bläck pepper
• 1/2 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves gärlic, minced or pressed
• 1 cup long gräin white rice, rinsed
• 1/2 täblespoon päprikä
• 1 änd 1/2 cups chicken stock
• 1 cup tomäto säuce (cänned or homemäde)
• pinch of säffron
• sält änd pepper to täste
• 1/2 cup smäll stuffed green olives with pimento
• 1/2 cup fresh chopped ciläntro
• lemon wedges, to serve (optionäl)

INSTRUCTIONS

1. Heät oil over medium heät in ä lärge non-stick skillet or pot. ädd chicken änd seäson with sält änd pepper. Cook for äbout 5-6 minutes until chicken begins to slightly brown.
2. ädd onion, red pepper änd gärlic änd cook for ä few minutes until they slightly soften.
3. ädd the rice änd stir to combine. Cook for 1-2 minutes.
4. Mix in the päprikä änd continue to cook for änother minute.
5. ädd chicken stock änd tomäto säuce änd bring to ä boil. Turn down the heät to low änd ädd the säffron. Cover the skillet änd cook for 25 minutes until the rice is fully cooked.
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